the dove tree

where good things grow.

Archive of ‘cooking’ category

a simple weekend

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hey.

how’s your weekend going?

ours is good.

simple, quiet, rainy…

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we spent the morning doing yard work.

we live on over an acre, so there’s always plenty to do.

when the weather is cold and rainy it’s actually relaxing and kind of fun.

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i took my sweet 4 year old to a movie this afternoon.

he was simply adorable.

we haven’t been to a movie in a really long time.

he had so many sweet things to say.

“mom, why do they give us tickets?”

“mom, i can get candy here?!”

and my favorite…

“mom, this popcorn tastes so much better than the popcorn at home!”

yes, jonah… yes, it does.

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look at this sweeet wittle face!

i’ve been gazing at it almost every afternoon while we play go fish and candy land.

board games and rainy days go hand in hand. : )

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i made this lovely wreath.

ain’t she pretty?

she’s in my shop now.

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i’ve actually been working on pushpins and magnets a lot lately, too.

i’ve added new sets and re-stocked some oldies.

make sure you stop in and take a look around!

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right now, at this very moment,

as i sit here writing this post,

there is the most glorious smell coming from the kitchen.

it’s our dinner…

Perfect Roast Chicken.

i’m so very excited to devour this dish,

to suck every succulent bone clean.

(okay, i’ll stop before i take it too far.)

it’s a fantastic recipe that my kids absolutely inhale and request again and again.

you should make this chicken tonight.

you won’t regret it.

Perfect Roast Chicken

Recipe Courtesy of Ina Garten

Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

our favorite soup recipe

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we’ve been getting a bunch of rain storms this summer.

it’s so lovely.

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because the rain has been cooling everything off almost every evening,

i’ve actually been able to make soup.

yum!

this is one of our favorite recipes that i make at least once a week in fall and winter.

it’s so fast and simple.

Tuscan White Bean and Garlic Soup

Recipe courtesy Giada De Laurentiis 

2 tbsp butter 

1 tbsp olive oil

2 shallots ( i use 1 medium onion)

1 sage leaf

2 (15 oz) cans of cannelloni beans, drained and rinsed

4 cups chicken broth

4 garlic cloves, cut in half

1/2 cup cream

pepper to taste ( i usually add salt, too)

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper. Keep warm, covered, over very low heat.

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make sure you serve this soup with a loaf of crunchy, warm ciabatta bread

or your husband will look at you like you’re crazy.

he’ll give you the “you expect me to get full off of just soup” face.

it’s not pretty.

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today

IMG_1026it was a stay inside kind of day.  (again.)

IMG_2250it was a build a fort kind of day.

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it was an add new pins to my shop kind of day.

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it was a 2:00 cup of coffee kind of day.

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it was a snuggle dexter on the couch kind of day.

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it was a watch your girl scoot around on the hardwood floors kind of day.

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it was a make yummy rolls kind of day.

so, off i went.

i’ve been dying to try paula deen’s quick cloverleaf rolls and, like so many of her recipes,
they were fantastic.

oh, paula.

the best part is you make them with plain old refrigerated biscuits.

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they took about 5 minutes to put together and they were kid approved!

i’ll be making these again and again.